Breaded Veal Cutlets
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INGREDIENTS 3 tablespoons flour
2 eggs, lightly beaten
1-1/2 cups bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound veal cutlets (about 1/4 to 1/3-inch thick), pounded
1-1/2 tablespoons butter
1-1/2 tablespoons oil
1 tablespoon finely chopped parsley
1 lemon, cut in 4 wedgesPut the flour, eggs, and crumbs in 3 separate shallow dishes. Mix the salt and pepper into the crumbs. Dip the cutlets, one at a time, into the flour, shaking off any excess, then into the beaten eggs, letting any excess drip off. Then drag the cutlets lightly through the seasoned crumbs. Set aside for 15 minutes so that the coating can dry.
Heat the butter and oil in a skillet, and fry the cutlets over medium heat, 3 to 5 minutes on each side, or brown until cooked through. Sprinkle with parsley and serve with lemon wedges.
Makes 4 servings